Easy French Dip Sandwiches
These sandwiches are crazy simple, yet feel special and are packed with flavor. Serve it with the au jus juice and a delicious side dish.
Equipment
- stock pot or crock pot
Ingredients
- 4 pound Rump or Chuck Beef Roast
- 1 can French onion soup
- 1 can beef broth
- 1 sprig rosemary
- 1 teaspoon garlic
- 6 french rolls
- 6 slices provolone cheese
Instructions
- Put a Beef roast in a large stock pot or crock pot.
- Dump in the beef broth, french onion soup, rosemary, and garlic.
- Cook on low for 6-8 hours.
- Remove beef roast from pot and let it sit for 10 minutes.
- Slice or shred the beef
- Split the french rolls and butter the inside of the rolls. Place rolls on a baking sheet.
- Layer a generous amount of beef on each roll.
- Put a slice of cheese on each sandwich.
- Broil the sandwiches until bubbly. Be sure to watch them so they don't burn.
- Serve with the leftover juice from the pot, also known as au jus.
Notes
Instant Pot French Dip
If you are in a pinch and need to use your instant pot, these instructions should give you the tender result you’re wanting.- Brown Chuck Roast using the sauté function until browned on each side. This adds to the flavor.
- Remove Roast and deglaze the instant pot by adding in the beef broth. Use a wooden spoon to get all of the yummy bits off of the bottom of the instant pot.
- Add the Beef Roast back into the pot. Pour the French onion soup, rosemary, and garlic to the pot.
- Cook on High pressure for 45 minutes. Do a natural release for 25 minutes.